Extra Gooey Cinnamon Rolls
These bakery-style cinnamon rolls are extra gooey and soft, with a buttery cinnamon-sugar filling and a rich vanilla frosting that melts into every swirl.
Equipment
Ingredients
Dough
yeast
1 tsp
sugar
2 tbsp
milk
343 g
flour
480 g
salt
1 tsp
butter (softened)
60 g
Filling
butter (softened)
140 g
brown sugar
140 g
ground cinnamon
3.5 tbsp
Butter Vanilla Frosting
butter (softened)
85 g
powdered sugar
180 g
vanilla extract
1 tbsp
Instructions
Mix dough ingredients
In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined.
Add salt and butter to dough
Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated.
Let dough rise
Cover and let the dough rise for about 2 hours, or until doubled in size.
Roll out dough and add filling
Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.
Shape cinnamon rolls
Cut the dough into 6 long strips, then roll each strip into a cinnamon roll.
Prepare baking pan
Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top.
Rest shaped rolls
Cover and let them rest for 15 minutes.
Add milk-butter mixture
Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll.
Bake cinnamon rolls
Bake at 175°C for 25–30 minutes, or until golden brown.
Cool and frost
As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top.
Original recipe
Storage
Store in airtight container. Reheat to restore gooey texture.
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